Soy-Free Fluffy Homemade Pancakes
Start your morning off with a stack of irresistible Soy-Free Fluffy Homemade Pancakes, perfect for those seeking a comforting breakfast without soy-based ingredients. These pancakes are crafted with pantry staples like all-purpose flour, baking powder, and a splash of vanilla, ensuring a light, airy texture and subtly sweet flavor. Whether you prefer almond milk, oat milk, or traditional dairy milk, this versatile recipe accommodates your choice while keeping things simple and satisfying. The secret to their fluffiness lies in letting the batter rest, allowing the baking powder to work its magic before they hit the griddle. Ready in just 30 minutes, these golden beauties are ideal for busy mornings or leisurely brunches. Top them with fresh fruit, a drizzle of syrup, or even a dollop of whipped cream for a breakfast treat that everyone will love!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 3.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 tablespoon granulated sugar
- 1.25 cups milk (any non-soy alternative such as almond, oat, or cow's milk)
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Whisk these dry ingredients together until well combined.
In a separate medium mixing bowl, beat the egg until frothy. Add the milk, melted butter, and vanilla extract. Mix well until combined.
Make a well in the center of the dry ingredient mixture and pour in the liquid mixture. Stir gently with a whisk or fork just until incorporated. Be careful not to over-mix; it's okay if there are a few small lumps.
Let the batter rest for about 5 minutes to let the baking powder activate and create fluffier pancakes.
Preheat a non-stick griddle or skillet over medium heat. Lightly grease it with a small amount of butter or oil if necessary.
Pour approximately 1/4 cup of batter onto the hot griddle for each pancake. Leave space between each for spreading.
Cook each pancake for about 2-3 minutes on the first side, until bubbles form on the surface and the edges look set. Flip the pancakes with a spatula and cook for another 2 minutes on the other side until golden brown.
Remove the pancakes from the skillet and place them on a warm plate. Repeat the process with the remaining batter.
Serve the pancakes warm, topped with your choice of syrup, fruit, or other favorite toppings.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 3079 mg | 134% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 13.6 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 622 mg | 48% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 482 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
